Thai Pear Salad | Recipe | Pacific Northwest Canned Pear Service

Ingredients

• 1 cup red wine vinegar
• 2 tablespoons fish sauce or light soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon dried red pepper flakes
• 1 cup canola or vegetable oil
• 3-3/4 pounds (approximately 48 cups) shredded romaine lettuce
• 9 ounces (3 cups) julienned carrots
• 6 cups Pacific Northwest Canned Pears, diced, in juice, drained
• Roasted coarsely chopped peanuts, for garnish
• Chiffonade of fresh mint leaves, for garnish
• Egg roll wrapper strips, deep-fried, for garnish
• Mint springs (optional garnish)